Effects of Oak Wood Vinegars on Mycelial Growth, Fruiting Body Production, and Mushroom Quality of Lentinula edodes

摘要

Mycelial growth of Lentinula edodes on solid or liquid culture media supplemented with different concentrations of oak wood vinegar varied depending on the types of wood vinegar or mushroom varieties used. Oak wood vinegar obtained from traditionallycarbonizing kiln (TWV) inhibited mycelial growth of L. edodes at the dilution level of less than 5xl0~(-2), but stimulated at 10~(-3) to 2xl0~(-3). Wood vinegar from mechanically carbonizing kiln (MWV) inhibited at 10~(-3), but stimulated at 2 X 10~(-3). In liquid culture media, both wood vinegar inhibited at 5xl0~(-2), but stimulated at 2xl0~(-3). Sanjo-302-ho grown in liquid culture media at 2xl0~(-3), and Sanrim 2 and 3-ho grown at 4xl0~(-3) showed relatively high degree of wood decay (DWD) and growing ability within wood (GAWW) when these isolates were inoculated onto oak wood logs. TWV completely inhibited mycelial growth of green mold fungi, Trichoderma species, tested at 5x10~(-2) dilution level, while MWV inhibited at 5x10~(-2) to 5xl0~(-2) dilution level. For Diatrype stigma, TWV inhibited mycelial growth at the dilution level of less than 5xl0~(-2), while MWV did 80% of mycelial growth at 10~(-2), and 100% at 5xl0~(-2) dilution level. Fresh and dry weight of fruiting bodies harvested aftersoaking of wood logs into wood vinegar solutions with different concentrations were compared, and were the highest at 2.5xl0~(-2) dilution level. Storage test of fruiting bodies at 10 deg C for 10 days showed that fruiting bodies harvested after soakingin the solution with 2.5xl0~(-2)dilution level showed the best freshness by general test and color changes. In addition, shear force value of L. edodes fruiting bodies measured by using texture analyzer showed that 2.5xl0~(-2)dilution level was the bestconcentration for keeping flesh texture.